Our food literacy educators provide year-round, seasonally focused lessons on food and farming. These lessons cover a range of topics, including nutrition, sustainable agriculture, cooking skills, local food systems, cultural relevance, and the environmental impact of food production. Through hands-on activities and interactive discussions, students gain a deeper understanding of where their food comes from, how to make healthy choices, and the role that farms and farmers play in their communities.

Our program emphasizes student-led learning by incorporating project-based learning (PBL) and hands-on experiences that extend beyond traditional classroom settings. Through these opportunities, students actively explore real-world challenges related to food, farming, and sustainability, developing critical thinking and problem-solving skills along the way. They engage in hands-on opportunities not only in the classroom but also in school gardens, cafeterias, and community spaces, where they can apply what they learn. These experiences allow students to take ownership of their learning, make meaningful connections to their local food systems, and gain practical skills that promote lifelong wellness and community involvement.

Local food is central to our program, woven into every aspect of our approach to food education. We create meaningful opportunities for students to connect with local food sources, from hands-on farm field trips where they can meet farmers and learn about sustainable practices, to incorporating fresh, locally grown produce into school meals. By engaging with local food in multiple settings—including growing it themselves in their own school gardens—students gain a deeper appreciation for where their food comes from and the work that goes into producing it. This connection to local food not only enriches their understanding of the food system but also fosters healthier eating habits, supports local farmers, and strengthens ties between schools and the surrounding community. Through these experiences, students learn the value of fresh, seasonal ingredients and gain skills and knowledge to make informed food choices that benefit both their health and their local environment.